Study On Fermentation Process Of Hawthorn Rice Compound Fruit Wine

This paper uses the hawthorn fruit from the experimental field of Daguoshan Hawthorn in Guangxi Zhongtian as raw material.In the laboratory,hawthorn pulp was obtained after slicing,enucleation and beating by adding water.The flavonoids in hawthorn pulp were extracted by heat extraction,cellulase and pectinase double enzymatic hydrolysis to prepare flavonoids.Hawthorn syrups.The enzymatically processed hawthorn pulp and glutinous rice were used as raw materials for the fermentation experiment of hawthorn rice composite wine and the optimal fermentation conditions for alcohol fermentation were explored.The clarifying effect of a single clarifier and compound clarifier on the glutinous rice mulberry wine was studied.At the same time,the protein stability,oxidative stability and color stability of the clarified glutinous rice mulberry wine were studied,the results of this paper are as follows:The optimum conditions for the preparation of high-flavonoid hawthorn pulp by heat extraction and enzymatic hydrolysis of hawthorn were determined:The primary and secondary factors affecting the extraction rate of total flavonoids from Fructus Crataegi were: pH(D),temperature(A),amount of enzyme added(C),time(B),and temperature(A)The enzymatic hydrolysis pH(D)reached a very significant value,the enzyme addition amount(C)and enzymolysis time(B)reached significant values;the interactions between the various factors did not reach significant,indicating that between the various factors Less influence on each other.The comprehensive analysis of the response surface test optimization analysis showed that the influence of each factor on the extraction rate of total flavonoids was as follows: the pH for enzymatic hydrolysis was 4.65,the total enzyme dosage was 10.63 mg/g,and the enzymolysis temperature was 50.48 °C.The enzymolysis time was 3.978 h.The extraction rate of the total flavonoids from the hawthorn hydrolysate obtained at this time was the highest.Under this condition,the enzymatic hydrolysis can effectively hydrolyze hawthorn,and the extraction rate of total flavonoids can reach 8.194%.The difference from the actual hawthorn flavonoid extraction rate obtained by the verification test is 8.187%,indicating that the regression model yields a test.The data is real and reliable.Determined the optimum technological conditions for the fermentation of Hawthorn Rice Compound Fruit Wine:According to the results of single factor and orthogonal experiments,the primary and secondary factors influencing the alcohol accumulation in the fermentation process of glutinous rice glutinous rice wine are: fermentation temperature(B),yeast inoculation amount(A),initial sugar content(C),initial pH(D)And the fermentation temperature(B)is the main factor,followed by the yeast inoculum(A),followed by the initial sugar(C),and the initial pH(D)has minimal effect on alcohol accumulation.The optimum fermentation process for the extraction of glutinous rice and composite fruit wine was: fermentation temperature 30 °C,yeast inoculum 0.25%,initial sugar content of fermentation 20%,initial pH of fermentation 5.Determined the optimal combination of clarification of glutinous rice cultivar:The ratio of pectinase,chitosan and gelatin was 1:3:1.The amount of compound clarifier was controlled at about 0.6 mg/mL.The clarification effect at this time was significant,and the transmittance T ≥ 95%.At this time,the sensory evaluation of the wine was good,the wine body was clear and translucent,the wine was orange and yellow,Good stability,and the taste was appropriat.